25 minutes
  • 4 slavinken 
  • Croma liquid
  • Gravy with Onions
  • 400 grams salad (mixed)
  • herbs (Calvé Saladmix Garden)
  • 1 onion
  • 4 tomatoes
  • 2 pounds baking potatoes, peeled and quartered 
  • 2 tablespoons butter 
  • 1 cup milk 
  • salt and pepper to taste
  1. Let the meat come to room temperature. Heat 3 tablespoons of Croma Liquid in a pan and only add the meat when the large bubbles have disappeared. Fry the slavinken over a medium heat for about 12 minutes until brown and cooked through, if necessary add a cup of lukewarm water if it is too hard.
  2. Meanwhile, Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
  3. In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.
  4. Place the lettuce in a salad bowl and season with the salad dressing and croutons. Cut the tomatoes into wedges and place them on the prepared salad.
  5. Pour the gravy over the meat and serve immediately.

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